Cooking adventures and recipe archives of a home cook in Southern California. I created this blog mostly to share with friends and family, and it includes many recipes for Chinese grub, especially those staples I grew up with as a kid in Taiwan. But as you'll notice, I'm game for any and all cuisines.

Tuesday, August 5, 2014

Ribeye Steak with Garlic, Lemon Zest & Herbed Compound Butter

One of the easiest "sauces" you can make ahead of time for steak, fish, shrimp, corn-on-the-cob, and a ton of other stuff is a compound butter. Compound butters are basically made by combining softened butter (leave it out at room temperature for about an hour) with aromatic ingredients like finely chopped garlic, fresh herbs, and a host of other potential flavor enhancers, rolling it into a log shape in plastic wrap, then refrigerating it until solidified and ready to use. Basically, the world is your oyster when it comes to concocting compound butters...Anyhoo, this is my humble and very simple version, which is delicious served over a hot pan-seared or grilled ribeye steak. When topped on a freshly-cooked steak, the heat will melt the butter, creating an unctuous (which happens to be a good word in my culinary lexicon) sauce.

Compound Butter:1 stick unsalted butter, softened at room temperature for about an hour3 cloves garlic, finely chopped1 tbsp. chives, minced1 tbsp. Italian parsley, chopped1 tbsp. cilantro, chopped1 tsp. fresh thyme, chopped1 tsp. lemon zest2 tsp. lemon juice1/8 tsp. kosher salt4 bone-in ribeye steaksSalt and pepperOlive oil1. Combine all the ingredients for the compound butter well in a medium bowl. 2. Place a 12"x12" sheet of plastic wrap on a chopping board or other flat surface. Spoon the butter mixture in the bottom third of the plastic wrap in a log-like configuration. Roll the plastic wrap firmly over the butter mixture, then twist the ends (like you would a candy wrapper). Place the butter log in the frig and refrigerate at least 1 hour or until firm.3. Season the steaks on both sides with salt and pepper. Let sit for 5-10 minutes. Just before pan frying or grilling, pour a bit of olive oil on both sides to lightly coat. Cook to the steaks to your preferred doneness. 4. Remove the steaks from the heat, tent with foil and let rest for 5 minutes. Place on serving plates, then top each with a 1/3" slice of the butter (or more or less, according to each person's taste).

1 stick unsalted butter, softened at room temperature.

Chives, garlic and Italian Parsley.

All chopped up.

Grated lemon zest, cilantro and thyme.

Stir all the compound butter ingredients together in a medium bowl.

Spoon the butter mixture into a log shape towards the lower third of the plastic wrap.

Wrap the plastic firmly over the butter.

Twist the ends of the plastic wrap (like you would a candy wrapper). Place in the frig and chill until firm.

These gorgeous bone-in cuts of ribeye came from The Butchery in Brea.
Let steaks come to room temperature (take out of the frig about 45 minutes to an hour before cooking) and season with salt and pepper on both sides. Let marinate for 5-10 minutes.

Drizzle a bit of olive oil on both sides before pan frying or grilling.

Slice the compound butter roll into 1/3" coin shapes.

Top each steak with a slice of the butter and serve. The heat from the steak will melt the butter and create a lovely sauce.